Ingredients: 400g high gluten flour, 65438 eggs and 5g yeast (dry).

Accessory milk powder 40g butter 40g.

Seasoning salt 5g honey 20g sugar 30g water 180g bean paste with a little sesame seeds.

The practice of butterfly bento

Reference quantity: the quantity of 9.

Baking time:15min

Baking temperature: 180℃

Ingredients: 400g of high-gluten flour, 20g of honey, 40g of milk powder, 30g of sugar, 5g of yeast, 5g of salt, egg 1 piece, 40g of unsalted butter, water 180g, and a little black sesame with bean paste.

1. First put the milk powder, honey, eggs, sugar, salt and water into the bread machine, then add the high-gluten flour, and finally add the yeast.

2. Start the bread maker and set the line and surface I status (about 15 minutes).

3. After the state of bread maker and dough I is finished, add butter, start the bread maker and set it to the state of dough II (about 33 minutes).

4. After the state of bread maker and dough II is finished, ferment at room temperature for 30 minutes.

5. Put the fermented dough on the chopping board, knead and exhaust, add the prepared sesame bean paste stuffing when kneading, and then divide it into 9 small portions.

6. Take one of them and rub it into a slender strip, and roll it inward from both ends of the slender strip at the same time until the two circles touch each other.

7. Put the two circles together back to back, and cut off the part connected in the middle with scissors to form a butterfly shape.

8. Make the remaining butterflies according to steps 6~7. After all the butterflies are shaped, ferment to twice the size and brush with egg liquid.

9. Preheat the oven 180 degrees, fire up and down, and bake the middle and upper layers 15 minutes.